Tex-Mex Beef Rump & Avocado Salad
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Tex-Mex Beef Rump & Avocado Salad

Tex-Mex Beef Rump & Avocado Salad

with Charred Corn & Coriander

A Tex-Mex salad bowl is exactly what we need as the weather warms up. Those sweet chipotle beef rump are calling our name, begging us to grab a forkful along with crunchy cos, creamy avo and zesty radish. No need to wait any longer, come have a bite!

Tags:
Calorie Smart
Under 40g carbs
Over 30g protein
Allergens:
Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1

avocado

1 head

cos lettuce

½

radish

1 tin

sweetcorn

1 packet

Beef Rump

1 sachet

Tex-Mex spice blend

1 packet

Mild Chipotle Sauce

1 packet

mayonnaise

(Contains Egg; )

1 packet

coriander

Not included in your delivery

olive oil

1 tsp

honey

drizzle

white wine vinegar

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Nutrition Values

Energy (kJ)2293 kJ
Calories548 kcal
Fat38.1 g
of which saturates8.4 g
Carbohydrate12.4 g
of which sugars7.8 g
Dietary Fibre7.5 g
Protein35.5 g
Sodium786 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan

Cooking Steps

1
1

• Slice avocado in half, scoop out flesh and thinly slice. Roughly chop cos lettuce. Thinly slice radish. • Drain sweetcorn. • In a bowl, combine beef rump, Tex-Mex spice blend and a drizzle of olive oil.

2
2

• Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a small bowl.

TIP: Cover the pan with a lid if the kernels are “popping” out.

3
3

• Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook the beef, turning, for 5-9 minutes (depending on thickness), or until cooked to your liking. • Remove pan from heat, add mild chipotle sauce and honey, and toss to coat.

TIP: If your beef rump is more than 4cm thick, cut in half horizontally before seasoning.

4
4

• Slice beef. • In a large bowl, combine cos lettuce, radish, avocado, a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • Divide salad between bowls. Top with Tex-Mex glazed beef rump and charred corn. • Drizzle with mayonnaise and tear over coriander. Enjoy!